Enchiladas are one of my favorite foods, but one that I rarely make. Enchiladas made at home have always meant enchilada sauce from a can, and to me enchilada sauce from a can means yuck. Store bought canned sauce ranks way below sauce from the Mexican restaurants enchiladas. After Kadee’s red enchilada sauce’s was so yummy I got on a enchilada kick. I seriously made those red enchiladas soooo many times I started chaining it up a little bit so my family wouldn’t get sick of them. like adding milk to make them creamy (one of my favorite restaurants has a super creamy red sauce….divine) My husband ordered seafood enchiladas that came with a green sauce that was amazing. And Aubrey’s green enchilada’s are one of our family’s favorite recipes too! Now you can add this salsa on top of her enchilada filling recipe.
The beautiful thing about this recipe is its simplicity. It only calls for a few ingredients but you concentrate the flavors by roasting them making it a intense flavor on top of any variety of enchiladas.
After you shuck you tomatillos, prepare garlic, onion and jalapeño you roast, till nice and toasty.
place in a blender (vent for the steam) and let the enchilada sauce sit for about 20-30 minutes in the blender. It will continue to cook and flavors marry together. If you want you can cool it and refrigerate it for later use, OR prepare tortillas, filling, and pop in the oven.
Prepare it with:
- 1 lbs tomatillos (about 6-8 tomatillos)
- 2 large garlic cloves minced
- 1 jalapeño (2 if you want a little kick)
- 1/2 onion
- 1 cup broth
- 1 tsp sea salt
- 1/2 bunch cilantro
- 1 tsp cumin
- Shuck and wash tomatillos
- Place under broiler for about 7-10 minutes, when one side starting to turn brown, filp and add onion and jalapeño.
- Broil the opposite side for another 7-10 minutes till it is roasted.
- Take out and place in blender. Add garlic and cilantro. Vent for the steam and blend till smooth.
- Allow the hot enchilada sauce to cool in blender all together.
- Prepare corn tortillas by dipping in hot oil and fill with your favorite filling. Suggestions : Shredded chicken and cheese, bean and cheese, shredded beef, sautéed shrimp, shredded pork. (often I cook the meat in the crock pot, this makes for a really fast meal preparation)
- Pour enchiladas sauce over prepared enchiladas
- Top with green enchilada sauce and cheese if desired.
- Place in oven at 350, and cook for about 20-30 minutes, or heated through. Top with Sour Cream.